Maple Pecan Muffins

Found this recipe on the "Paleo on Main" blogsot. These are worth making and making again !

These muffins really, really were good!! the zucchini adds a great amount of moisture (even the hubby liked them!) these are probably one of the BETTER  paleo muffins I've made so i'm very pleased that they were as dense as they were. Plus, i got to use up some of the zucchini in my garden.  :) I would keep them in the refrigerator to keep the zucchini from going bad too fast. Hope you enjoy!

Batter:
4 eggs
3 Tbsp Melted Butter
2 C Shredded Zucchini ( i set mine in a colander to drain for a few hours)
1/4 C Maple Syrup
1 tsp Vanilla
1/2 C Almond Flour
1/3 C Coconut Flour
1 Tbsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt


Topping:
2 Tbsp Melted Butter
1 Tbsp Cinnamon
1 Tbsp Maple Syrup
1/4 C Chopped Pecans

 Preheat oven to 350. Grease well, or line with cupcake papers, 12 muffin tins.

 In separate bowls, mix wet and dry batter ingredients till well incorporated.

 Stir wet into dry.

Scoop by ice cream scoop into prepared muffin tins. In the same bowl, combine topping ingredients. With a spoon, evenly distribute topping over each muffin.

Place muffins in preheated oven for 20-25 minutes or until toothpick comes out clean.   Enjoy!!